For dessert, Jorge made some Lemon Curd Tartlets. This is not for the faint hearted people as the recipe calls for lots of eggs, sugar and butter. Portion control is the key to a healthy diet.
We learned from Jorge that we have to understand the recipe well before we start working on the recipe. For example, this recipe calls for some special equipments that needs to be prepared first. Stainless steel pan is crucial in this recipe as we are cooking with lemon. Also, a bowl of iced water is needed in this recipe to immediately cool down the lemon curd to prevent it from curdling. Jorge uses this phrase ‘Mise en Place’ i.e. making sure everything is in place.
- 12 tart shells
- 200ml lemon juice
- finely grated zest of 4 lemons
- 4 eggs
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter
Source: Jorge Viduenez
Prep time: 30 minutes; Yield 12 servings.
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I just have to try this recipe even if it looks a bit challenging for my low level of cooking experience, just because I’m a huge fan of lemon tarts. When I do try it, I will do what William’s Sweets in City Square does and paint a layer of melted chocolate on the inside wall of the shell, let that set before adding the lemon curd. It’s not necessary, but I want to make what they make…!
Looks like a great recipe! Thanks for sharing.
I think it’s spelled “mise en place”
Hi Marike, thank you for correcting the typo. Suanne
Hmm, I knew he sounded familiar. I’m pretty sure he did his culinary practicum at Bishop’s while I was garde-manger. So I think that was in… about 2002 or something like that. I don’t know if he’ll remember me, though! =)
Garde-manger, what is that, TS? For moment I thought that is either a guardian of the manger or a garden manager. 🙂
If I may, ts: http://en.wikipedia.org/wiki/Garde_manger
Interesting! I did not know that there is even a specialized position like that. So following on that wiki page, I came upon this page: Brigade de Cuisine http://en.wikipedia.org/wiki/Brigade_de_cuisine … Ben
I always kinda hankered to be a saucier but I think I’d make a better communard :-). Escoffier is interesting reading if you like that sort of thing — I have a few of his preparations kicking around in my files. He doesn’t really give recipes.